CookEat Recipe
Potato Croquettes with Spinach
Golden potato croquettes with finely chopped spinach and a light breadcrumb coating.
Method
Steps
Step 1
Wash and peel the four good-sized potatoes. Boil in the two quarts of water with the first teaspoon of salt for about thirty minutes, until tender. Drain thoroughly, then press through a potato masher into a saucepan. Add the two egg yolks, half ounce of butter, separate half teaspoon of salt and three saltspoons of ground black pepper. Stir briskly over the heat for about two minutes, continuing until the mixture reaches 160°F throughout.
Step 2
Measure the pint of fresh green spinach before trimming. Remove stalks and stale leaves, wash thoroughly under running water and drain on a sieve. Bring the separate quart of water to a boil with its half teaspoon of salt. Add the spinach and boil for ten minutes, then drain on a sieve and press with a skimmer to squeeze out all the water. Finely chop the drained spinach, add it to the potatoes and stir briskly over the heat for one minute.
Step 3
Let the preparation cool only until it can be handled, then divide into twelve equal parts on a lightly floured table. Roll each into a short cork-shaped croquette. Lightly dip in the separate beaten egg and roll in breadcrumbs. Discard unused coating egg and crumbs that have touched the uncooked coating.
Step 4
Heat enough canola oil for deep-frying to 350°F in a suitable fryer, within its fill limits. Fry the croquettes in small batches for about eight minutes, until golden and the centre reaches 160°F. Lift out, drain well and serve on a hot dish lined with a clean folded napkin.
Cooked it? Rate it.
Cooked 0 times